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Old 02-27-2008, 07:09 PM   #1
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Ok, just wanted some input. I had this idea of making a "Belgian Imperial Stout," which is essentially a RIS, but I wanted to try using belgian yeast to get a distinct flavor... Any inputs would help, i would like to brew this over the weekend. Thanks

17lbs American 2 Row
2lbs Roasted Barley
1lb Crystal 80L
1lb Chocolate
1lb Black Patent

Mash at 154

Boil Volume 7gallons
Batch Size 5 gallons
Boil Time 75 min

Hops:

2oz Chinook (75 min)
2oz Centennial (75)
1oz Cascade (15)

Any ideas would be appreciated


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Old 02-27-2008, 08:20 PM   #2
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that's quite a bit of roasted malts. i'd cut back the roasted barley to 1 lb and the black patent to 1/2 pound at most.


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Old 02-27-2008, 08:38 PM   #3
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18% roasted/dark malts is too much, like DB says. I made a stout like that one time, thinking, hey, if a pound of roasted barley makes a roasty beer, then 2 lbs will make a doubly roasty beer, and I like roasty beers! I used like 22% roasted malts, and it turned out just about as harsh as it gets. Learned my lesson!

You should keep your roasted malts below 10% of the grist, max.
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Old 02-27-2008, 08:41 PM   #4
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Yeah, since i am kind of aiming for it to be a Belgian style beer, i may just remove the Roasted Barley, and use .5 pound of Black Pattent
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Old 02-27-2008, 08:44 PM   #5
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without roasted barley, it'll be more like a porter. FYI. If you were gonna axe one of those roasted grains, I'd axe the black. Go with a # of the RB, like DB says. Roasted barley, to me, makes a stout a stout.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 02-27-2008, 08:44 PM   #6
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i just saw that's also 4 oz of high-alpha bittering hops!

wow...i wish i had my brewing software right now, but that seems like an incredible amount of hops.

a belgian stout can be really good, tho. i'll check this out again when i get home and see if i can give some better advice. gotz to get back to werk, damnit...
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Old 02-27-2008, 08:48 PM   #7
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Yeah, +1 be very very careful with black patent. It is an unpleasant taste, no two ways about it. Roasted barley and chocolate malt are deliciously roasty, not so black patent.
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Old 02-27-2008, 08:53 PM   #8
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Quote:
Originally Posted by DeathBrewer
i just saw that's also 4 oz of high-alpha bittering hops!

wow...i wish i had my brewing software right now, but that seems like an incredible amount of hops.

a belgian stout can be really good, tho. i'll check this out again when i get home and see if i can give some better advice. gotz to get back to werk, damnit...
I just ran that through, and you're at 95 IBU, which seems OOC with the Belgian thing. Also, consider noble (-esque) hops for flavour/aroma, as Cascade is distinctive distinctive American distinctive.

I love the idea, though - let us know how it turns out.
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Old 02-27-2008, 09:09 PM   #9
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Alright...so here is what i have now...

Nix the Black Patent
1# of Roasted Barley
17# 2-row
1# Crystal80

2oz Hallertau 75min
1oz Saaz 15 min
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Old 02-27-2008, 09:13 PM   #10
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I would have kept the chocolate, but maybe in smaller quantities. Maybe add some Belgian Chocolate (Malt and/or actual chocolate).

As a suggestion, maybe switch to Belgian Pale Malt or Pilsen Malt?


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